Howard and I went out this morning to forage for Saffron milk caps or pine mushrooms. These delectable delights secret a bright orange sap making them very easy to identify.
Its early in the season and plenty of people were out and about but not the number we will see in a few weeks when things get into full swing. We worked hard for half a basket but got plenty for a few meals.
There is a delightfully simple way to cook these pine mushrooms.
Clean with a dry piece of paper towel then slice the mushroom. Cook over heat in chilli infused olive oil and crystals of rock salt. Serve on fresh bread toasted to make a delicious bruschetta.
Sorry I ate it all and didn't take any photos of our cooked dinner. Go cook your own :)